Democratic Northwest. [volume] (Napoleon, Ohio) 1869-1894, 1887-12-22
Recipes.

RAISED GRIDDLE CAKEs.-Take
quart of sweet milk, warm it enough to
melt large tablespoonful of butter, add
two teaspoonfnls salt, and flour to make
apretty stiff batter. Cover closely and
keep in a warm place until morning,
when fry on griddle. Ii found to be
stiff, thin it with little tepid milk.
LYoNNAIsE POTATOES. a quart
of cold boiled ones. Fry to nice yell
low tablespoonful of onion chopped
fine in three tablespoonfuls of butter;
add to this the potatoes and table
spoonful of minced parsley, seasoning
with salt and pepper to taste. Stir care
fully so as not to break the potatoes,
until they are well Drowned, when they
are done. Serve hot.
RICE WAFFLEs. .-Scald in a quart of
sweet milk. tablespoonful of rice flour;
add when cool two well-beaten eggs,
coffee cupful boiled rice, little salt, two
teaspoonfuls baking powder and suffi-
cient flour to make thick batter. Bake
in we'll l-greased waffle irons. They re-
quire little more time for baking than
ordinary wafies, butwhen properly made
and cooked are very excellent.
BEAN SoUP.-This soup is usually
made with meat, but it is very good
without if prepared thus: Soak quart
of beans over night in warm water, cook
them in the same water in the morning
with one small onion. When very soft,
rub them through sieve and return to
the kettle. Add enough milk to make
it as thin as liked, and season with but
ter, pepper and salt. stir occasionally
while it is scalding as it is liable to
scorch. When it boils up it is done.
This is not only very palatable, but it is
also very hcalthful andnourishing dish,
which we all enjoy.
CORN BREAD WITHOUT YEAsr.-To 3
cups corn meal take 81 cups wheat flour,
l cupfui molasses (or less if not liked
sweet1, u quart sour milk, and tea
spoonful each of soda and salt. Dissolve
the soda, add it to the milk and the
other ingredients successfully until the
whole is we'll mixed Then pour into a
creased deep tin basin and place in the
steamer. Steam it II hours and after
ward bake an hour. This. if properly
done, will be very light and moist and is
good both cold and hot. Before baking,
the mixture is very thin and soft, but the
long cooking makes it come out all
right.
ROAST TCRKEY.-In buying turkeys
it is always well to know how to tell
young from old ones. If the legs are
black and smooth the bird is young; but
if red and rough it is old, and unless one
has plenty OF time to cook it soft, it
should be avoided. Pick and draw care
fully, and stuff both breast and body
with bread crumbs moistened and well
seasoned with butter, pepper and salt,
and thyme or summer savory, if liked.
Sew up the apertures and tie or skewer
the wings and legs close to the body.
Place it in the dripping pan without
water, and put it in hot oven to roast.
When partly done begin to baste with
butter and salted water, and continue
this at frequent intervals until it is done.
Then take it up, remove the skewers and
stitches, and garnish with curled
parsley. Thicken the gravy after having
added to it the cooked and finely
chopped giblets. When done pour into
gravy tureen and send at once to the
table. Some prefer sausages twined
around the neck and breast Of the turkey
and baked with it; others prefer thin
slices of salt pork, If oysters are liked,
in the stuffing they can be put in with
the bread crumbs. - Prairie Farmer.